Heat sesame oil in a large skillet placed over medium high heat. Add bell pepper, carrot, green onion and garlic. Cook and stir for 3-4 minutes or until vegetables are slightly soft and tender. Add chicken and stir to combine.
Combine broth and cornstarch in a small container; whisking to combine. Pour over chicken mixture and bring to a boil, then reduce to medium low and allow to simmer for 1-2 minutes. Add coconut milk, peanut butter, Sriracha, curry powder and turmeric. Simmer for 5 minutes. Before serving, stir in coconut creamer and chopped cilantro. Cook another minute to heat through. Serve over brown rice. Top with peanuts, coconut and cilantro leaves.
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